Smoked Paprika Chicken with Red-Skinned Potatoes

Photo: kitchenwitchCO

from Dara at

Yield: 4 servings
Community Recipe from


  • 3/4 teaspoon(s) salt


  1. Smoked Paprika Chicken with Red-Skinned Potatoes

  2. 3/4 tsp salt, divided
  3. 1 tbsp smoked paprika
  4. 2 tbsp olive oil, divided
  5. 1 tsp dried thyme
  6. 1/2 tsp freshly ground black pepper
  7. 4 skinless, bone-in chicken thighs
  8. 1 lb red-skinned potatoes, thinly sliced
  9. 1 red bell pepper, cut into 1/2-inch dice
  10. 1 shallot, minced
  11. 2 garlic cloves, minced
  12. 1/2 cup chicken broth

  13. In a small bowl, combine smoked paprika, 1/2 teaspoon salt, 1 tablespoon olive oil, pepper, and thyme. Rub the spice mixture over the chicken thighs.

  14. In a large bowl, combine 1/4 teaspoon salt, potatoes, red bell pepper, shallot, garlic cloves, and 1 tablespoon olive oil.

  15. Heat a large nonstick skillet over medium-high heat. Add the potato mixture to the skillet and cook for about 5 minutes, stirring occasionally. Add 1/2 cup chicken broth, cover the skillet, reduce heat to medium-low, and simmer for 5 minutes. Uncover and nestle the chicken thighs into the potato mixture. Cover and cook for approximately 20 minutes, or until the chicken is cooked through and the potatoes are tender. Serve.

March 2014

This recipe is a personal recipe added by kitchenwitchCO and has not been tested or endorsed by MyRecipes.

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